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	<title>Di Bruno Bros. Blog &#187; Ezekial Ferguson</title>
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		<title>Cheesemonger Grilled Cheese with Reading Raclette, Chorizo, and Pickled Jalapenos</title>
		<link>http://www.dibruno.com/blog/2012/04/11/cheesemonger-grilled-cheese-with-reading-raclette-chorizo-and-pickled-jalapenos/</link>
		<comments>http://www.dibruno.com/blog/2012/04/11/cheesemonger-grilled-cheese-with-reading-raclette-chorizo-and-pickled-jalapenos/#comments</comments>
		<pubDate>Wed, 11 Apr 2012 13:26:30 +0000</pubDate>
		<dc:creator>Ezekial Ferguson</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Grilled Cheese with Reading Raclette]]></category>
		<category><![CDATA[Grilled Cheese with Spanish Chorizo and Pickled Jalapenos]]></category>
		<category><![CDATA[National Grilled Cheese Month]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2994</guid>
		<description><![CDATA[One of the best things about working at the 9th Street is the diversity of our selection and of the products available at the Mexican markets surrounding us. My grilled cheese uses elements from several different cultures which is really what being “American” is all about if you ask me.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Sweets for my sweet, honey for my honey.</title>
		<link>http://www.dibruno.com/blog/2011/09/26/sweets-for-my-sweet-honey-for-my-honey/</link>
		<comments>http://www.dibruno.com/blog/2011/09/26/sweets-for-my-sweet-honey-for-my-honey/#comments</comments>
		<pubDate>Mon, 26 Sep 2011 16:17:20 +0000</pubDate>
		<dc:creator>Ezekial Ferguson</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2458</guid>
		<description><![CDATA[Aside from my annual 5 or 6 cannollis from Isgro's during the Italian Market festival and the occasional Reese’s peanut butter cup (my weakness) I really don't have much of a sweet tooth.  The one area that I stray from my general malaise with sweets is honey. For tea when I have a sore throat, for hot toddies when I pretend to have a sore throat, for making my own mead, and especially for drizzling on any variety of awesome cheeses.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Salami Ravioli</title>
		<link>http://www.dibruno.com/blog/2011/06/07/salami-ravioli/</link>
		<comments>http://www.dibruno.com/blog/2011/06/07/salami-ravioli/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 13:10:11 +0000</pubDate>
		<dc:creator>Ezekial Ferguson</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=1909</guid>
		<description><![CDATA[Cheese and meat, meat and cheese, easily my two favorite things to sell at Di Bruno Brothers. When you have two great things (much like peanut butter and jelly) sometimes you have to mix them together! ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Goats in Disguise!</title>
		<link>http://www.dibruno.com/blog/2011/01/26/goats-in-disguise/</link>
		<comments>http://www.dibruno.com/blog/2011/01/26/goats-in-disguise/#comments</comments>
		<pubDate>Wed, 26 Jan 2011 20:47:19 +0000</pubDate>
		<dc:creator>Ezekial Ferguson</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

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		<description><![CDATA[One of the most misunderstood items we sell is goat's milk cheese. Why is goat cheese so maligned? Probably for the same reasons it is so beloved: it can be gooey, flaky, zesty, tangy and maybe even a bit barnyardy.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>You&#8217;re Acting Like a Real Pig!  Or, Why Heritage Pork?</title>
		<link>http://www.dibruno.com/blog/2010/09/25/youre-acting-like-a-real-pig-or-why-heritage-pork/</link>
		<comments>http://www.dibruno.com/blog/2010/09/25/youre-acting-like-a-real-pig-or-why-heritage-pork/#comments</comments>
		<pubDate>Sat, 25 Sep 2010 12:13:00 +0000</pubDate>
		<dc:creator>Ezekial Ferguson</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>

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		<description><![CDATA[The pig is known as the king of the kitchen, or he ought to be if he isn't, but over the years the noble swine has been crossbred into a fast-growing, flavorless bore (no pun intended). Before the high-density feedlot life became standard, pigs used to have regional and varied diets, distinct flavors and fat levels. Now, they are just a ubiquitous pale chop that pales in comparison to its former glory.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>BENTON’S BACON- THE SMOKE MONSTER!!</title>
		<link>http://www.dibruno.com/blog/2010/07/20/bentons-bacon-the-smoke-monster/</link>
		<comments>http://www.dibruno.com/blog/2010/07/20/bentons-bacon-the-smoke-monster/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 15:15:00 +0000</pubDate>
		<dc:creator>Ezekial Ferguson</dc:creator>
				<category><![CDATA[Deals & Discounts]]></category>
		<category><![CDATA[New Products]]></category>

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		<description><![CDATA[Last Friday Benton&#8217;s Country Hams accidentally sent us 5 pound packs of pre-sliced bacon instead of the 1 pound pre-sliced packs we usually receive. Now, we could have sent them back with an expense to the fine folks at Benton&#8217;s and a longer drought of their bacon in our shop. Instead, as we like to [...]]]></description>
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		<slash:comments>2</slash:comments>
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